Vietnamese chicken noodle salad | Tesco Real Food
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Ingredients
- 125g (4oz) rice noodles
- ½ cucumber
- 150g (5oz) leftover cooked chicken, shredded
- 1 medium carrot, cut into thin matchsticks
- 3 sprigs mint, leaves chopped, plus a few more for garnish
- large handful beansprouts
- 50g (2oz) salted peanuts, roughly chopped, to serve
- ½ lime, zested and juiced
- 2tbsp soft brown sugar
- 2tbsp rice vinegar
- 2tbsp fish sauce
- 1 long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)
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